Directions

In a large bowl, beat the egg whites with an electric mixer fitted with the whisk attachment on medium-low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. Continue beating while adding the granulated sugar. Beat on medium high until the whites are thick, shiny and form firm, fluffy peaks. Add the vanilla extract. Beat just until blended.

Sift 1/4 of the flour mixture over the beaten whites. Using a large rubber spatula, gently fold the dry ingredients into the whites. Repeat with remaining flour mixture, one quarter at a time.

Pour the batter evenly into the prepared pan. Smooth the top.

Bake 20-25 minutes. let cool 5 minutes.

Dust a clean dishtowel with a light coat of confectioners’ sugar.

Invert the pan over the dishtowel and remove the pan from the cake then peel off the parchment paper. Roll the cake up on the towel, jelly roll style and allow it to cool completely on a rack.

Make the Filling: In a medium mixing bowl. Place coconut oil, lime juice and confectioner’s sugar, and whip on medium speed until well combined.

Unroll the cooled angel food cake. Spread the filling over the cake leaving about 1/2-inch border.

Gently roll the cake back up and place it seam side down on a serving plate.

For the icing. In a large bowl, combine the butter, sugar, lemon juice and lemon zest. Whisk until smooth.